The journey of Gesha Rose Garden coffee highlights the exceptional qualities of the Gesha variety through an innovative natural anaerobic process, designed to enhance the coffee’s unique flavor profile. This meticulous process begins with natural anaerobic fermentation in 60kg tanks for 84 hours. During fermentation, the tanks are shaken every 12 hours to ensure an even distribution of flavors.

The next step involves a mixed drying method. The cherries are first placed in mechanical dryers for 6 to 8 hours, where centrifuging helps remove initial moisture. Afterwards, the cherries are transferred to canopies for sun drying, which lasts between 24 and 32 days. During this period, the cherries are dried under temperatures ranging from 18°C to 30°C, promoting an even and controlled drying process that preserves the coffee’s delicate characteristics.

Following drying, the coffee is stabilized in a dark room for 5 days, allowing the flavors to settle and develop further. The beans are then stored in GrainPro bags for 45 days to ensure consistency and preserve freshness before milling.